Salt block seared lauderdale wahoo - FOX 13 News

Salt block seared lauderdale wahoo

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TAMPA (FOX 13) -

Serves 6

  • 18 oz cleaned wahoo loins
  • 1tsp. togarashi powder
  • 2 C. arugula
  • 1C. extra virgin olive oil
  • 2Tbl. Marcona almonds
  • ¼ tsp. minced garlic
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 shallot finely minced
  • 1tsp. minced ginger
  • 2 Tbl. Rice wine vinegar
  • 2Tbl. Jean Marq citron vinegar
  • ¼ C. white soy
  • 2Tbl. Yuzu juice
  • 1tsp. sambal chili paste
  • Sea salt to taste
  • 24 ea sorrel leaves
  • 2Tbl grape seed oil
  • Juice 1 of ea orange, lemon, lime,grapefruit,


Cut the wahoo into 2 loins. On a cutting board dust the wahoo with the togarashi, and salt. Get a large pink salt block on high heat, add 2tbl grape seed oil, gently lay the wahoo on, & sear each side for 15 seconds. Let cool in fridge for 30 minutes. Then wrap in plastic wrap & store until ready to serve.

Arugula Puree:

Put ½ C. olive oil in a blender, turn on low speed. Add the almonds, & garlic, once pureed add the arugula. Immediately put in a metal container & place on ice to cool, this stops it from turning brown. Season with salt and, hold in fridge.

White Soy (shoyu) Vinaigrette:

With a vegetable peeler, peel the outer skin off all the peppers. Then finely mince. In a small sauté pan on medium heat, add 2Tbl of olive oil, then the minced shallot & garlic, let cook for 30 seconds, add the ginger & peppers, cook for another 30 seconds, deglaze with the rice wine vinegar and pull off the heat. Whisk in the sambal chili paste, white soy, yuzu, remaining olive oil & Jean Marq vinegar.

Citrus Foam:

Combine the orange, lemon, lime, grapefruit juices and whisk. With an immersion blender hold at an angle until white froth accumulates on the top

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